Source:- Google.com.pk
Rice pudding receipe Biography
Seb ki Kheer is a South Asian rice pudding made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar etc; it is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds etc. It is typically served during a meal or as a dessert.
Seb ki Kheer is prepared in festivals, temples, and all special occasions. This type of Kheer (used in North India) may derive from Sanskrit words Ksheeram (which means milk). Other terms like Payasa or Payasam (used in South India) orpayesh (used in Bengal region) are derived from the Sanskrit word Payasa or Payasam which also means "milk". It is prepared using milk, rice, ghee, sugar/jaggery, Khoya. Some also add a little bit of heavy cream for a richer taste. It is often garnished using almonds, cashews, raisins and pistachios. There is one more popular version of North Indian kheer which is prepared during festivals and havan in Varanasi which is prepared by using just milk, rice, ghee, sugar, cardamom, dry fruits and kesar.
It is an essential dish in many Hindu feasts and celebrations, and is consumed by Indian Christians as a dessert duringChristmas dinner. While the dish is most often made with rice, it can also be made with other ingredients such as vermicelli(seviyan, seviyaan, sayviah, or other spellings). It is also popular among Muslims for Islamic celebrations throughout India and Pakistan.
Seb ki Kheer
Thought the only dessert you could make with apples is apple pie? Well think again! This Mughlai recipe of apples cooked with sugar, milk and raisins and flavoured with saffron, cardamom and rose water is a treat for all your senses. Rubbing the saffron with your fingertips while dissolving it in the warm water helps release more flavour and a lovely colour from it. You could also put in a few small pieces of diced apple along with the grated apple for some extra body.
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Preparation Time: 10 mins
Cooking Time: 20 mins
Serves 4.
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Ingredients
1 1/2 cups grated apples
1/4 cup sugar
5 cups full fat milk
1/4 cup sugar
2 tbsp raisins (kismis)
1/2 tsp cardamom (elaichi) powder
A few saffron (kesar) strands, dissolved in 1 tablespoon of warm water
2 tbsp rose water
A pinch cardamom (elaichi) powder for the garnish
Method
Combine the apples, sugar and 2 tbsp of water in a pan and cook till the sugar has dissolved and the apples are soft. Keep aside.
Boil the milk in a broad non-stick pan and simmer till the milk is reduced to half the original quantity.
Add the sugar and raisins and simmer till the sugar dissolves.
Add the cardamom powder, saffron, rose water and apples and mix well.
Remove from the flame and keep aside to cool.
Refrigerate for at least 1 hour.
Serve chilled garnished with cardamom powder.
Seb ki Kheer is prepared in festivals, temples, and all special occasions. This type of Kheer (used in North India) may derive from Sanskrit words Ksheeram (which means milk). Other terms like Payasa or Payasam (used in South India) orpayesh (used in Bengal region) are derived from the Sanskrit word Payasa or Payasam which also means "milk". It is prepared using milk, rice, ghee, sugar/jaggery, Khoya. Some also add a little bit of heavy cream for a richer taste. It is often garnished using almonds, cashews, raisins and pistachios. There is one more popular version of North Indian kheer which is prepared during festivals and havan in Varanasi which is prepared by using just milk, rice, ghee, sugar, cardamom, dry fruits and kesar.
It is an essential dish in many Hindu feasts and celebrations, and is consumed by Indian Christians as a dessert duringChristmas dinner. While the dish is most often made with rice, it can also be made with other ingredients such as vermicelli(seviyan, seviyaan, sayviah, or other spellings). It is also popular among Muslims for Islamic celebrations throughout India and Pakistan.
Seb ki Kheer
Thought the only dessert you could make with apples is apple pie? Well think again! This Mughlai recipe of apples cooked with sugar, milk and raisins and flavoured with saffron, cardamom and rose water is a treat for all your senses. Rubbing the saffron with your fingertips while dissolving it in the warm water helps release more flavour and a lovely colour from it. You could also put in a few small pieces of diced apple along with the grated apple for some extra body.
Add your private note
Preparation Time: 10 mins
Cooking Time: 20 mins
Serves 4.
Show me for servings
Ingredients
1 1/2 cups grated apples
1/4 cup sugar
5 cups full fat milk
1/4 cup sugar
2 tbsp raisins (kismis)
1/2 tsp cardamom (elaichi) powder
A few saffron (kesar) strands, dissolved in 1 tablespoon of warm water
2 tbsp rose water
A pinch cardamom (elaichi) powder for the garnish
Method
Combine the apples, sugar and 2 tbsp of water in a pan and cook till the sugar has dissolved and the apples are soft. Keep aside.
Boil the milk in a broad non-stick pan and simmer till the milk is reduced to half the original quantity.
Add the sugar and raisins and simmer till the sugar dissolves.
Add the cardamom powder, saffron, rose water and apples and mix well.
Remove from the flame and keep aside to cool.
Refrigerate for at least 1 hour.
Serve chilled garnished with cardamom powder.
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